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Thursday, January 10, 2013

Baba's Vegetable Soup

When my grandmother was alive, she used to make her vegetable soup with ABC noodles. If there was one tip I took from her, it would be to add tomatoes {canned or not} to the soup broth for added flavor and texture. My husband always says that my best soups are ones made
from the ingredients I have left in my fridge and this soup is no
different. Take a look...

I started with this:

Since this soup was thrown together in a jiffy, all measurements are approximate:

½ red onion, chopped

1 clove garlic, minced

2 carrots, sliced

2 stalks celery, sliced

½ red pepper, chopped

Palmful of frozen edamame, shelled

Palmful of frozen corn

1 tablespoon Herbs de Provence

Salt and pepper to taste

2 quarts of organic vegetable stock

1 large can {28 ounces} tomatoes, pureed

2 bay leaves 3/4 cup fresh parsley, choppedCelery leaves, chopped

Water to thin soup

Noodles of choice

The steps are simple:

Saute raw veggies in olive oil until tender

Add the liquids and tomatoes

Add the seasonings

Simmer for at least 30 minutes

Boil water in another pot and cook your favorite noodles according to the directions on the package

Tip: Keep your noodles separate and add to soup before serving

I used these cute snowflake noodles to make our dinner more festive and season-appropriate...